Southern Banana Pudding

Lemon Pudding Cake

This the perfect dessert to have after a heavy meal when you want just a little

something. I like to use my old custard cups (see below). Pyrex still makes them.

There are also more modern versions too.

Favorite Things

from

the Kitchen

Our Lemon Pudding Cake recipe is wonderful any time of the year. I especially like

it is served warm, soon after it comes out of the oven.

¼ cup all-purpose flour

½ to ¾ cup sugar (depending on your level of sweetness)

1 tsp salt

3 eggs, separated

1 cup milk

¼ cup lemon juice

Preheat oven to 325°F. You will need a greased 9-inch square baking dish* and a

larger dish to hold water.

1. In a medium bowl, combine flour, sugar and salt. In a small bowl, beat egg

yolks; mix in milk and lemon juice. Add to flour mixture, mixing well.

2. In a mixing bowl, whip egg whites until stiff but not dry; fold gently into egg

yolk mixture. Pour into baking dish, then place into larger pan filled with 1-

inch hot water.

3. Bake 50 minutes or until top is nice and brown. Cool about 30 minutes; then

serve. Keep leftovers in the refrigerator.

*Mixture can be poured into 6 (6-ounce) custard cups, placed in a

shallow pan filled with 1-inch of hot water. Bake 20 to 30 minutes or until the

top is a golden brown.